Wednesday, April 29, 2015

Creole Coffee

How to make Creole Coffee: 1/2 oz. Kahlua, 1/2 oz. Baileys Irish Cream, 1/2 oz. Rittenhouse rye 100 proof, 1/2 oz. grain alcohol, Hot or cold coffee, Brandied whipped cream, Orange peel. - Using the back of a bar spoon, gently layer the liquor into a shot glass – Kahlua first, then Baileys, Rittenhouse rye and, finally, the grain alcohol. Apply a flame to the surface of the layered alcohol and let flame for one minute. Smother the flame, twist the orange peel over the glass. Fill a thick-walled glass with hot (or chilled coffee) and quickly pour the liquors into the coffee. Stir with a long spoon, top with brandied whipped cream and garnish with the orange peel. Where to get Creole Coffee: Ethel's Creole Kitchen, 1615 Sulgrave Ave., Mount Washington 410-664-2971

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